Shrimp- Cajun Shrimp and Sausage Pasta

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½ - ¾lb cooked fettuccine
2TBS olive oil
1lb peeled, deveined raw large shrimp
1TBS plus 2 tsp Essence seasoning (recipe below - I think you can buy this, too.)
hot linked or smoked turkey sausages, sliced and quartered (I use Butterball)
½cup diced green pepper
½cup diced yellow onion
1TBS minced garlic
½cup chicken stock
1tsp dried thyme
1tsp dried basil
½cup heavy cream
½cup grated Parmesan
Essence Creole Seasoning
tablespoons paprika
2tablespoons salt
2tablespoons garlic powder
1tablespoon black pepper
1tablespoon onion powder
1tablespoon cayenne pepper
1tablespoon dried oregano
1tablespoon dried thyme


Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.

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